Directions

Preheat oven to 350°F(180°C).

PREPARE THE CARROTS

1. Place the grated carrot in the center of a clean towel, wrap and squeeze hard to extract all the carrot water. This is important to remove all the carrot moisture to avoid a too moist cake. Set aside on a bowl.
   
2. Trim carrot ends, keep skin on and grated finely with a food processor or hand grater.

 CAKE BATTER

1. In mixing bowl, beat eggs, heavy cream, erythritol, and vanilla. Stop when light, fluffy and whiter in color, about 30-45 seconds beating. 
2. Add in coconut flour, almond flour, baking powder, cinnamon, salt, ginger, nutmeg and lemon zest.
3. Using a spatula, stir in grated carrot and chopped pecan.
4. Pour the cake batter into the prepared pan.
5. Bake for 35 minutes or until the top of the cake is golden.
6. Cool 10 minutes in the pan, then transfer to a cooling rack for 2 hours until it reaches room temperature.
   

FROSTING

1. In a large mixing bowl, beat coconut cream with butter and powdered erythritol until creamy.
2. Spread the frosting all over the top of the cooled cake and decorate, if desired.